Panko Crusted Lemon Chicken with Lemon Risotto

Ingredients

• 2 14.5 oz can Chicken Broth
• 1 1/3 C Arborio Rice ((or white short grain rice))
• 1/2 C Chopped Onion
• 2 Tb Lemon Juice
• 1 Tb Lemon Peel (finely shredded/diced)
• 1 1/2 C Frozen Peas
• 1/2 C Parmesan Cheese (grated)
• 4 Chicken Breasts (halved, boneless and skinless)
• 3/4 C Panko Bread Crumbs
• 1/3 C Parmesan Cheese (grated)
• 1 tsp Dried Oregano
• 2 Eggs
• 1/4 C Milk
• 3 Tb Extra Virgin Olive Oil